PRODUCTION METHOD OF PRESERVED APRICOTS COMPOTE Russian patent published in 2011 - IPC A23L1/212 

FIELD: food industry.

SUBSTANCE: method for production of preserved apricots compote envisages the recipe components preparation, preparation of syrup out of extract, packing apricots and syrup, sealing and thermal processing; the method distinctiveness is as follows: prepared scorzonera is cut, dried in microwave field till residual humidity is about 20% at microwave field power providing for warming scorzonera inside the bits to a temperature of 80-90°C for at least 1 hour, scorzonera is roasted and milled; prepared acorns are roasted and milled; prepared barley, oat grains and soya are roasted; scorzonera, barley, oat grains, acorns and soya are mixed at a weight ratio of 3:6:2:5:4; the produced mixture is extracted with drinking water at phases ratio of 1:(6-7), the extraction mixture pressure periodically released for water to boil, the corresponding extract is separated and filtered; syrup is prepared with dry substances content of 31-43.5%, thermal treatment proceeding until industrial sterility is achieved.

EFFECT: method makes it possible to produce compote with coffee flavours with no coffee added to the formula, to simplify technology and reduce content of overcooked fruit in finished product without reduction in its shelf life.

1 tbl